Home > Recipes > Duck Breasts with Orange Dressing

Peppered Duck Breasts with Caramelised Orange Dressing

Ingredients

4 Duck Breasts
1 tbsp Black Pepper
400-500g Small Waxy Potatoes
600ml Chicken Stock
100g Butter
Oil

For Dressing:

Pared Zest and Juice of 2 Oranges
1 tbsp Caster Sugar
1 tbsp White Wine Vinegar
6 tbsp Olive Oil

Method

Trim the duck breasts of excess fat and score the skin with a sharp knife. Season the meat with the black pepper.

Peel and cut the potatoes into 25mm thick slices. Place in a frying pan and add the chicken stock and butter. Bring to the boil and simmer until all the stock has reduced and the potatoes start to fry in the butter. Take care not to overcook them. Continue to fry until the potatoes are golden brown.

To make the dressing, caramelise the orange zest and sugar in a small pan and add the vinegar. Add the orange juice then simmer and reduce by two-thirds. Add the oil, season and allow to cool.

Heat a pan with a little oil and fry the duck for 2-3 minutes each side. Remove from the pan and rest for a few minutes. Slice the duck and divide between 4 plates. Spoon over the dressing and serve with the fondant potatoes and some broccoli.

Source: Tony Tobin